Chorizo and Pimento Cheese Stuffed Jalapeno Poppers

These easy Chorizo and Pimento Cheese Stuffed Jalapeno Poppers are topped with bacon and a fun spin on a delicious appetizer classic! Skip the cream cheese and upgrade to pimento cheese – you won’t look back!

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I. love. jalapeno poppers.

My parents make them all the time out when hosting big groups and they fly off the sheet pan before they make it onto a platter. The crunch of the jalapeno, creamy cheesy middle, and BACON. It is thee best.

I recently saw pimento cheese in a jalapeno popper and thought:

That’s brilliant.

I should add chorizo.

How to Easily Remove Seeds and Ribs

The heat of a jalapeno can be unpredictable, so to help mitigate that, it’s important to remove all the seeds and ribs. Here’s how I do it:

Remove the top. Just as cloooose to the edge as you can.

Slice down the middle long ways.

Use a small spoon to scoop the ribs and seeds out into a bowl.

Make sure to get every little seed and rib!

Stuffing the Poppers

Once you have them all sliced and de-seeded and de-ribbed, fill them with ground, cooked chorizo. Don’t fill them super full: you’ll need room for pimento cheese and bacon. Not to mention, if they’re too full, they get harder to eat.

Next, top them with pimento cheese. I find it to be easiest if you fill a plastic sandwich bag with cheese, cut off the corner of the bag, and pipe it over the peppers. You’re going to bake the poppers which will cause the cheese to melt and spread, so a thick layer right down the middle of the popper is sufficient.

Bake the jalapeno poppers at 400 degrees F for 12 minutes, then top with crumbled cooked bacon.

Serve, and watch people silently stuff jalapeno poppers into their face.

For the best stuffed jalapeno poppers, get your chorizo from Porter Road. The quality is fantastic and you’ll feel great about eating it.

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Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!